Easy Chili Recipe

Chili is the ultimate comfort food, beloved for its hearty flavors, rich texture, and versatility. Whether you're looking for a quick weeknight dinner, a crowd-pleasing dish for a party, or a make-ahead meal that tastes even better the next day, this Easy Chili Recipe delivers all of that and more. It's simple to make, full of savory ingredients, and packed with spices that create a deliciously comforting bowl.

In this article, we’ll guide you step-by-step through a classic chili recipe that’s quick to prepare and sure to satisfy your hunger. We’ll also include tips, variations, and frequently asked questions to make sure you can customize the recipe to suit your preferences.

Ingredients:

1 lb ground beef (or ground turkey, chicken, or a plant-based alternative)
1 medium onion, diced
2 cloves garlic, minced
1 (15 oz) can diced tomatoes, with juices
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (6 oz) can tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika (optional)
1/2 teaspoon ground cinnamon (optional, for depth)
1/2 teaspoon salt (or more to taste)
1/2 teaspoon black pepper
1 cup beef broth (or vegetable broth for a lighter option)
1 tablespoon olive oil (for cooking)
Toppings (optional): shredded cheese, sour cream, chopped green onions, fresh cilantro, jalapeños, tortilla chips

Instructions:

1. Cook the Ground Meat:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or your choice of ground meat or meat alternative). Use a wooden spoon to break the meat into small pieces as it cooks. Brown the meat for 6-8 minutes, stirring occasionally, until it’s fully cooked through. Drain any excess fat if necessary and return the pot to the stove.

2. Sauté the Vegetables:

Add the diced onion to the pot and cook for 4-5 minutes, until the onion is softened and translucent. Add the minced garlic and cook for another minute until fragrant, stirring occasionally to prevent burning.

3. Add the Spices:

Stir in the chili powder, cumin, smoked paprika (if using), cinnamon (optional), salt, and black pepper. Let the spices cook for 1-2 minutes, allowing them to toast slightly and become fragrant. This step brings out the full depth of the spices and enhances the flavor of the chili.

4. Add the Liquids and Beans:

Stir in the tomato paste, diced tomatoes (with their juices), and beef broth. Bring the mixture to a simmer. Add the drained beans—kidney beans and black beans—into the pot and stir everything together. Once the chili starts to simmer, reduce the heat to low.

5. Simmer the Chili:

Let the chili simmer uncovered for 20-30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together. If the chili looks too thick, you can add more broth or a splash of water to adjust the consistency. Taste and adjust seasoning, adding more salt, pepper, or chili powder if necessary.

6. Serve:

Once the chili has thickened and the flavors have melded, it’s ready to serve! Ladle the chili into bowls and top with your favorite toppings. Shredded cheese, sour cream, fresh cilantro, jalapeños, and a few tortilla chips all make great additions for a flavorful, satisfying meal.

Tips for Making the Best Easy Chili:

Meat Alternatives: While ground beef is the traditional choice, you can swap it out for ground turkey, chicken, or even plant-based meat alternatives if you prefer a lighter or vegetarian chili. If using leaner meats, you may need to add a little extra oil to keep the chili rich and flavorful.
Beans: Feel free to swap in different types of beans based on your preference. While kidney beans and black beans are classic, you could also use pinto beans, white beans, or even chickpeas for a unique twist.
Spices: The spice blend is key to a great chili. If you like more heat, you can add cayenne pepper, hot sauce, or diced fresh chilies. For a smokier flavor, increase the amount of smoked paprika or add a chipotle pepper in adobo sauce for an extra layer of richness.
Consistency: Chili can be made to your preferred consistency. For a thicker chili, let it simmer uncovered for longer, or mash some of the beans with a spoon to break them down. If you prefer a soupier chili, just add more broth to thin it out.
Make Ahead: Chili is one of those dishes that tastes even better the next day, as the flavors continue to develop. You can prepare the chili a day ahead and store it in the fridge, then reheat it when you’re ready to serve.
Freezing Chili: Chili freezes well for up to 3 months. Let it cool completely, then store it in an airtight container or freezer bag. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove. You might need to add a bit more broth when reheating to get the right consistency.

Nutrition (per serving, based on 6 servings):

Calories: 300
Protein: 22g
Carbs: 35g
Fat: 12g
Fiber: 9g

Frequently Asked Questions (FAQs)

1. Can I make this chili in a slow cooker?

Yes, you can easily adapt this chili recipe for a slow cooker. Brown the meat and sauté the onion and garlic on the stovetop as directed, then transfer everything into your slow cooker. Add the beans, tomatoes, broth, and spices, and cook on low for 6-8 hours or on high for 3-4 hours. You can skip the simmering step on the stovetop and just let the slow cooker do the work. If you want to thicken the chili, you can add a bit of cornstarch slurry at the end.

2. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned, especially during tomato season. You’ll need about 4-5 medium tomatoes, peeled and chopped, and you may need to add a little extra broth to make up for the liquid that canned tomatoes provide.

3. Can I make chili vegetarian?

Yes, you can make a vegetarian version of this chili by omitting the meat and using extra beans or lentils for protein. You can also add extra vegetables like zucchini, bell peppers, or carrots for more texture. Use vegetable broth instead of beef broth to keep it vegetarian.

4. How do I make this chili spicier?

To increase the heat, you can add hot sauce, diced fresh jalapeños, or more chili powder. For a smoky heat, try adding a diced chipotle pepper in adobo sauce. If you want more of a kick, you can also increase the amount of cayenne pepper or add some red pepper flakes.

5. Can I make chili without beans?

Yes, if you prefer chili without beans, you can omit them entirely or replace them with more meat or vegetables like bell peppers, corn, or even diced sweet potatoes for a hearty, bean-free chili. Just adjust the broth to ensure you still have enough liquid for a stew-like consistency.

6. What can I serve with chili?

Chili is delicious on its own but can be paired with various sides. Cornbread, a green salad, and crispy tortilla chips are classic choices. You could also serve it over rice or baked potatoes for a more filling meal. Don’t forget the toppings like sour cream, shredded cheese, cilantro, or jalapeños for added flavor.

7. How can I thicken my chili?

If your chili is too thin, you can thicken it by simmering it longer with the lid off to allow some of the liquid to evaporate. Alternatively, you can mash some of the beans with a fork or potato masher to create a thicker base. Another option is to stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken the broth.

8. Can I use ground sausage or chorizo in this recipe?

Yes, ground sausage or chorizo would add a wonderful flavor to the chili. Simply replace all or part of the ground beef with the sausage, and adjust the seasoning as needed. The spices in chorizo can add a nice depth of flavor, especially if you enjoy a little more heat and smokiness.

This Easy Chili Recipe is an all-time favorite for a reason. It’s a quick, satisfying, and endlessly customizable dish that you can make in under an hour. Whether you like your chili mild or spicy, thick or soupy, this recipe offers a solid base that you can adjust to your taste. Serve it up with your favorite toppings, and enjoy a bowl of comforting, flavorful goodness.

So, get your pot out and get cooking! This chili will quickly become a staple in your recipe collection.

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